Garlic Parmesan Triple Cooked Chips
Indulge in the ultimate Garlic Parmesan Triple Cooked Chips. Cooked in three stages to achieve the crispiest crunch and soft, fluffy centre and tossed with aromatic garlic, freshly grated Parmesan, and a hint of parsley, these chips deliver a mouthwatering blend of bold and savory flavors. Perfectly paired with any dish or enjoyed on their own, they’re a crispy, cheesy delight that’s impossible to resist.
Ingredients
Potatoes
- 5-6 - Large Potatoes, Washed
- 2 tsp (7g) - Cornflour or Starch
- Salt to Taste
- Oil for Frying
Garlic Parmesan (Optional)
- 3 Tbsp (42g) - Unsalted Butter
- 2 - Garlic Cloves, Finely Chopped
- 2g (0.1oz) - Flat Leaf Parsley, Finely Chopped
- Salt & Cracked Black Pepper to Taste
- Parmesan Cheese to Serve
Outback Sauce
- 1 - Whole Egg
- 3 tsp (15ml) - White Vinegar
- 1 tsp (10g) - American (Yellow) Mustard
- 150ml (130g) - Vegetable Oil
- 1 Tbsp (20g) - Tomato Ketchup
- 1 Tbsp (20g) - Horseradish
- 1 Tbsp (20ml) - Worcestershire Sauce
- 1 Tbsp (2.5g) - Smoked Paprika
- 1 Tbsp (2.5g) - Garlic Powder
- ½ (1.5g) - Red Chilli Powder (Optional)
- Seasoning To Taste
Instructions
Outback Sauce
- Add whole egg, white vinegar, yellow mustard, and vegetable oil in a tall container. Blend with an immersion blender until emulsified. Add all the remaining ingredients and blend again until combined. Store in the fridge until ready to serve.
Triple Cooked Chips
- Wash and slice the potatoes into batons as thick or thin as you like. I prefer shoestring thickness. Soak in ice-cold water for 1 hour. This helps remove excess starch. Drain and pat dry.
- Place the drained potatoes into a pot of boiling water and cook for 4-5 minutes or until the outer shell of the potato has softened and can still hold its shape. Remove and drain. Pat dry. An optional step is to place the potatoes in the fridge or freezer overnight to cold dry. This will create the best fry.
- Now, let's move on to the garlic butter. Add the butter to a pan over medium-high heat and allow it to melt. Lower the heat to medium, add the garlic and flat-leaf parsley, and mix to combine. Cook for 1 minute and remove. Keep warm.
- Lay the fries on a dry tray and add the cornflour or starch. Gently mix them to coat the potato.
- Bring a pot of oil or deep fryer to 160.c—320.f. Fry the fries in batches for 5-6 minutes or until lightly golden and starting to crisp. Remove and place onto a wire rack. Repeat with the remaining batches. The fries can be cooked asap or can be placed in the fridge or freezer. Same step as stage 1.
- Increase the oil temperature to 180.c - 350.f. Fry the fries in batches for 3-4 minutes or until crispy and deeply golden. Repeat with remaining batches. Add the crispy fries to a large mixing bowl and season well with salt and cracked black pepper.
- Pour the garlic butter over the crispy fries and grate in parmesan cheese to taste. Mix well and serve with Outback Sauce. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Garlic Parmesan Triple Cooked Chips Storage Instructions
Cool Completely: Let the chips cool to room temperature. Storing them hot can create steam, which makes them soggy.
Use an Airtight Container: Place the chips in an airtight container or a resealable bag to minimise exposure to air.
Refrigeration: Store them in the fridge for up to 3 days.
Garlic Parmesan Triple Cooked Chips Reheating Instructions
Use an Oven or Air Fryer:
Preheat your oven or air fryer to 190°C (375°F).
Spread the chips in a single layer on a baking sheet or air fryer basket.
Heat for 5-10 minutes until crispy.
Avoid Microwaving: Microwaving makes chips soft and soggy.
To revive their crispiness, you can sprinkle them with a little oil before reheating.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.